Least ingredients, best taste…Try this vegan Bengali curry

Bengali cuisine is always simple and tasty. With very less ingredients, Phalguni curry or Phalguni Dal is a very tasty recipe. This goes very well as side dish with chapathi and phulkas.

Ingredients:

Masoor Dal or pink dal – 1 cup

Fresh Peas – 1/2 cup

Onion seeds or kalonji – 1 tsp

Shallots or sambar onions – 10

Onion – 1

Green chili – 2

Red chili powder – 1 tsp

Garam Masala powder – 1/2 tsp

Coriander leaves – to garnish

Salt – to taste

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Method:

Pressure cook masoor dal in enough water for 2 whistles. Keep aside once it cooks soft. Bring around half a cup of water to rolling boil. Once water begins to boil, add peas and close the lid. Turn off the flame and let it cook. After 15 minutes, drain water and set aside.

Now add cooked dal, water to adjust consistency, salt and mix well. Let it boil for 3 to 5 minutes. Cook over medium flame and mix in between to avoid the dal sticking to the bottom of pan. Garnish with fresh coriander leaves and enjoy with phulkas, chapathi or naan.